Nashville Hot Chicken Sandwich
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
4 hrs
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Total Time
4 hrs 40 mins
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Servings
4 Sandwiches
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Calories
712 kcal
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Course
Main Course
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Cuisine
American
Nashville Hot Chicken Sandwich
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Nashville Hot Chicken has been one of the hottest menu items around the country the last few years. This Nashville Hot Chicken Sandwich packs a spicy punch but will have you asking for more between your cooling sips of beer.
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Ingredients
- 4 boneless, skinless chicken breasts
- 4 Hamburger or Potato Buns
- Canola, Peanut, or Vegetable Oil For frying
- Pickles, lettuce, tomato or your choice of toppings
Seasoned Flour
- 3 Cups all purpose flour
- 2 Tablespoons garlic powder
- 1 Tablespoon kosher salt
- 2 teaspoons black pepper preferably smoked
- 2 teaspoons cayenne pepper
- 2 teaspoons Johnny's seasoning other other seasoning salt
- 2 teaspoons sweet paprika
- ½ teaspoon onion powder
Buttermilk Marinade
- 2 Cups buttermilk
- ⅓ Cup hot sauce use your favorite
Nashville Hot Chicken Seasoning
- 2 Tablespoons cayenne pepper
- 1 Tablespoons brown sugar
- 1 teaspoon sweet paprika
- ½ teaspoon garlic powder
- ½ teaspoon chili powder we like Hatch
- ½ teaspoon crushed red pepper
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Instructions
- Trim excess fat from the chicken breast. If desired, use a Jaccard to tenderize the chicken breast.
- Whisk the buttermilk and hot sauce together in a large bowl. Add the chicken to the bowl and marinade, covered, in the refrigerator for 4-8 hours.
Seasoned Flour
- Combine the flour with the spices in a large plastic bag and shake well to combine.
Hot Chicken Seasoning
- Combine the Hot chicken seasoning together in a small bowl and stir to combine. Set aside.
Cooking the Chicken
- When you are ready to fry, remove the chicken from the buttermilk mixture. Allow any excess buttermilk to drip off then place the chicken in the bag with the flour. Shake to coat the chicken with flour.
- Remove chicken from the bag and shake off excess flour. Transfer the chicken to a wire rack. Let rest at room temperature for 15-20 minutes while you heat the oil.
- Fill a heavy bottomed skillet or fryer with the oil and heat the oil to 340-350 degrees.
- When the oil is at temp add the chicken breasts. Work in batches if needed to avoid overcrowding. Cook the breasts for 5-6 minutes then flip them over. Cook for an additional 7-10 minutes, until the chicken is a crispy golden brown and the internal temperature of the chicken is at least 165 degree. Note: If the chicken is getting too brown before reaching an internal temp of 165 degrees, you can finish the chicken on a wire rack in a 350 degree oven for a few minutes.
- Remove the fried chicken to a clean wire rack.
- Strain about ½ cup of the hot oil into the bowl with the spice mix. Carefully whisk to combine. Brush the surface of the fried chicken chicken with the spicy hot oil.
- Serve on you choice of bun with pickles, lettuce or your choice of toppings.
Nutrition Information
Show Details
Calories
712kcal
(36%)
Carbohydrates
109g
(36%)
Protein
43g
(86%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
86mg
(29%)
Sodium
3924mg
(164%)
Potassium
951mg
(27%)
Fiber
6g
(24%)
Sugar
13g
(26%)
Vitamin A
2614IU
(52%)
Vitamin C
20mg
(22%)
Calcium
257mg
(26%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Sandwiches
Amount Per Serving
Calories 712 kcal
% Daily Value*
| Calories | 712kcal | 36% |
| Carbohydrates | 109g | 36% |
| Protein | 43g | 86% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 3924mg | 164% |
| Potassium | 951mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 2614IU | 52% |
| Vitamin C | 20mg | 22% |
| Calcium | 257mg | 26% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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